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Friday, November 13, 2009

Pumpkin Stew

Are you looking for some way to use pumpkin during this harvest season, but don't want it to be a dessert? Here is a recipe I got yesterday from a friend. It looks like a lot of salt, so when I make it I will greatly cut back on the salt and the bouillon. I will also cut back on the meat and oil used for browning the meat. I don't have a whole pumpkin big enough to bake in the pumpkin, but I will put in pumpkin chunks. For those who can do the whole pumpkin, I bet it would make a lovely presentation.

* I just made this for my family tonight for supper - Saturday, and made a few changes. Here is what I did. I prepared this with 2 lb. lean ground beef, no oil, and then I tripled the water and veggies. I used the salt, pepper, and bouillon recommended for 1 recipe, and that was plenty salty. When I make it again, I will but back further on the salt. I also did not make this in a pumpkin. I roasted a pumpkin in the oven, and then cut and added small pieces of it to the stew. This made enough for my family of 5, with enough left over that I won't have to make lunch again tomorrow.

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